Swiss Chard and Pecan Pesto Recipe
This version of pesto uses pecans in place of pine nuts and Swiss chard in addition to basil.
I love this pesto! I have so much Swiss chard in my garden that I've made 6 batches so far - it's the best use of all this delicious chard that I can think of. Following the recipe exactly, I found Swiss chard stem fibres in my pesto (which I thought detracted from the finished product esthetically). I'd recommend three small changes to the recipe. First, cook the Swiss chard stems & garlic first, until softened... then add the leaves and cook until wilted. Second, the recipe needs a bit more salt, about 1.5 tsp was just about right. It makes a big difference after it's mixed into the pasta. Finally, I recommend changing the blending order. Begin by blending the 1/2 cup olive oil with the cooked Swiss Chard/garlic mixture. Blend until smooth. THEN add the remaining ingredients to the blender. Blend at a medium speed so that the pesto maintains a slightly course texture. Immediately after blending, before the pesto discolors, I spoon the pesto into two ice cube trays and freeze. It thaws beautiful
Pecans stand in for the traditional pine nuts in this variation of pesto.
Very good, added almonds with the pecans as I didn’t have enough pecans
This is the perfect recipe for my family. Hubby and I both enjoy the flavor of chard, but don't like the texture of cooked greens. I've made quite a few delicious chard recipes, but all had that "slimy" texture, so neither of us were excited about eating any of them despite the good taste. This recipe eliminates the texture problem. I love basil pesto; hubby thinks it is only so-so. He likes this chard-basil pesto better than regular. This is my new go-to recipe every time I get chard in the CSA box.
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